Print

Creamy Zucchini Soup

Creamy Zucchini Soup | giverecipe.com | #soup #zucchini #creamysoup #fallrecipes #vegetarian

5 from 2 reviews

Zucchini soup with homemade yogurt is perfectly creamy. Serve it with chickpeas and pistachios.

Scale

Ingredients

Instructions

  1. Heat olive oil in a pot over medium heat and saute onion in it for about 10 minutes.
  2. Add chopped zucchini, stir and cover the pot with a lid. Let it cook for 2-3 minutes.
  3. Then add 1/2 cup of hot water, stir and cover the pot. Let it cook over medium low heat until zucchinis get tender.
  4. Meanwhile, whisk 1 egg yolk and yogurtin a large bowl well. Add flour and mix until combined.
  5. Very slowly pour the remaining hot water into this yogurt mixture. If you do it at once, yogurt will curdle.
  6. When zucchini absorbs the water, pour the yogurt mixture gradually into the pot, stirring continually.
  7. Toss in the chopped parsley and cook until it boils, stirring occasionally.
  8. Puree either with food processor or a blender and let it boil in the pot for another 5 minutes.
  9. Add 2 tablespoons chickpeas in each bowl and top with some chopped pistachio when serving.
  10. If the soup gets thicker the next day, just add a little hot water when heating it up and arrange its thickness.